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You know those days that start off very unassuming and then before you know it your busy morning has run past lunch and well into the afternoon? I’m guilty of that. My dinners get all the attention and glory while my unimaginative lunches are generally just leftovers from last night’s dinner.

Until this happened. First off, there were no leftovers from dinner the night before to be had. But there was one lonely avocado, ripe and extremely soft, begging to be eaten or it would have to be tossed out soon. There was garlic because I’m never without garlic, a few slices of bread (a rarity since we are not big bread eaters), and a sesame, chia and poppy seed discovery in my spice drawer. Clearly, I had to save the avocado and my fridge was screaming MAKE AN AVOCADO TOAST!

I toasted the white sesame seeds in a dry pan on the stove, rubbed a garlic clove on the toasted bread, added the avocado, squeezed some lemon juice, sprinkled the toasted sesame seeds, poppy seeds, chia seeds, chilli flakes, and then drizzled a little olive oil on top. Nutty, crunchy, and creamy, it was a winner! I had saved an avocado while turning into a new snack to love. Yes, this is a celebration of a tiny kitchen victory!

– SS

P.S. If it’s salad greens in your fridge nearing the cliff of icky sogginess, substitute them for basil and turn it into a pesto. If it’s a pepper or two, a few pieces of mushroom, leftover sliced onions tucked in a Tupperware in the corner, throw it into a fried rice or a scramble. #FightFoodWaste

2. Slice avocado in half, remove the pit and use a knife to slice the avocado into segments inside its skin. Use a spoon to remove and place on the slices of toast. Use a fork to press down to spread the avocado around.